This is the famous pizza dough recipe from Roberta’s, a renowned Brooklyn pizzeria. It creates a soft, airy crust with a crisp bite, perfect for Neapolitan-style pizzas baked at high heat. The long fermentation time develops a deep, complex flavor.
Ingredients
Directions
Mix dough: In a large mixing bowl, combine flour, yeast, and salt. Add warm water and olive oil, then stir until a shaggy dough forms.
Knead: Transfer to a floured surface and knead for about 3 minutes until smooth. Let rest for 15 minutes, then knead for another 3 minutes.
First rise: Place dough in a lightly oiled bowl, cover, and let rise at room temperature for 3–4 hours until doubled.
Cold fermentation: Divide into 2 equal portions, shape into balls, and place in lightly oiled containers. Cover and refrigerate for 24 hours (up to 72 hours) for best flavor.
Bring to room temp: Remove from fridge and let sit for 2–3 hours before baking.
Shape & bake: Preheat oven to the highest temperature (500–550°F / 260–290°C) with a pizza stone inside. Stretch dough into 12-inch rounds, top with sauce and cheese, and bake for 6–8 minutes until golden and bubbly.
_(1).png){kind=logo}
_(1).png){kind=logo}
